Rosemary, Garlic and Herb Pork Shoulder Chops with Rosemary and Herb Crusted New Potatoes

I house sit for a friend yesterday who has an amazing kitchen, and last night, I was inspired to create this dish.  It is one of those dishes that's quick, easy and full of warm, comforting flavors. I used my usual pork and chicken spice rubs, which I divided and used with the potatoes, as well.  The main flavor players were fresh rosemary sprigs and fresh minced garlic. You almost just do not need anything else!

First, let's get the spice rub together:

2 tablespoons smoked paprika

1 teaspoon each of sea salt and cracked black pepper

2 teaspoons pasilla chili powder

2 teaspoons ground cumin

2 cloves fresh minced garlic

1 or 2 teaspoons dried oregano

1 or 2 teaspoons garlic powder

2 teaspoons dried minced onion

4 sprigs fresh rosemary, separated 2 and 2 , stemmed

Divide it, setting aside a quarter of it for the potatoes.  

Wash, dry and halve small baby new potatoes, quarter larger ones.  Preheat a pan over medium heat with about two or three tablespoons of extra virgin olive oil (two or three turns around the pan) with some of the fresh garlic and fresh rosemary to flavor the oil.  Add the potatoes and the spices, turn the heat up a little more to medium-high.  Saute' the potatoes until they are golden brown. 

For the chops, add some of the spice rub to one side of each chop, turn, and season the other side.  While the potatoes are slowly cooking, allow the spice rub to flavor the meat, leaving it out to come to room temperature over a thirty minute period.  Afterward, add evoo to another, but larger pan, three turns of the pan, and add minced garlic to the oil and turn the heat on to medium.  Once the oil begins to cause the garlic to cook and bubble, add the chops.  Saute' about six minutes, turn, and saute' another six minutes.  Gage from there if the chops need more time. If they do, reduce the heat to medium-low, partly cover and allow the cook through so the potatoes and chops can be ready simultaneously.  

 

I like to leave the rosemary stem in the evoo for added warm flavor. 

I plated potatoes, a chop, some small beautiful tomatoes, and some pickled peppers (my favs!).  Such a warm, flavorful meal.  I hope you try it and enjoy!

Thanks for viewing!